Okay, so we already know that some beer styles are sublime when consumed with chocolate. Turns out the connection is older than we knew! A piece in today's New York Times reports on new archaeological research about fermented cacoa in Mesoamerica.

Addendum two days later: As usual, Jay Brooks and Stan Hieronymus are MILES ahead of me on this. Check out their takes and links to lots more info. Stan is here. Jay is here. What's NOT to love about those guys????? (Answer: Not much. They're two of my favorite people.)

Maureen Ogle

Website of Maureen Ogle, author and historian. Books include Ambitious Brew: The Story of American Beer, In Meat We Trust: An Unexpected History of Carnivore America, and Key West: History of An Island of Dreams.